Options

Format:
Include:
PRINT
See more
Randy Mayor Photo by: Randy Mayor

Baked Rigatoni with Beef

Rigatoni is a great family weeknight meal. Slightly undercook the pasta for this classic hamburger casserole because it cooks again in the oven.

Cooking Light APRIL 2000

  • Yield: 8 servings (serving size: 1 cup)

Ingredients

  • 4 cups Tomato Sauce
  • 1 pound ground round
  • 4 cups cooked rigatoni (about 2 1/2 cups uncooked pasta)
  • 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • Cooking spray
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Prepare Tomato Sauce.

Preheat oven to 350°.

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 28%
  • Fat: 9.6g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 24g
  • Carbohydrate: 30.5g
  • Fiber: 2.3g
  • Cholesterol: 50mg
  • Iron: 3.5mg
  • Sodium: 438mg
  • Calcium: 232mg
advertisement

Go to full version of

Baked Rigatoni with Beef recipe

advertisement